Food & Beverage Managment

Geoffery Leo

***** ****** ******

Hyattsville, Maryland 20783

***********@*****.***

(h) 301-***-**** (c) 202-***-****

Knowledgeable food-and-beverage management professional with over 20 years of proven experience managing hotel food-and-beverage operations. Honest, dependable, and dedicated self-starter with a track record of significantly improving customer service, increasing revenues, and reducing costs to boost bottom line. Hands-on leader who leads by example with a tireless work ethic. Team player with excellent communication/interpersonal skills. Consummate professional driven to exceed expectations.

CORE COMPETENCIES

Operations Management Sales Marketing Business Development Client Relations Budgeting

Strategic Planning Cost Control Team Building Staffing/Hiring Training and Development

Menu Planning/Pricing AV Equipment Set Up Banquet/Meeting Planning Scheduling

PROFESSIONAL EXPERIENCE

BANQUET MANAGER

PYRAMID HOTELS & RESORTS / FAIRFAX AT EMBASSY ROW (2013 – 2015)

Hire, schedule and train all banquet staff in a historic four diamond luxury hotel with 259 guest rooms and 7,800 sq ft of meeting space with an annual average of $3,000,000 in Food and Beverage Revenue from banquets. Worked closely with Director of Catering, Conference Services Manager, Food and Beverage Director and Executive Chef to ensure that all client and guests needs were met. Monitor staff performance and define performance requirements while developing action plans for achievement of goals. Supervise the set-up of function rooms to include placement of tables, chairs, staging, linens, silver, china and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set-up. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conference services, and engineering staffs, as well as the guest host to ensure timely execution of events. Attend meetings such as menu meeting, BEO meeting, and ops meeting. Order supplies and linens for functions and generate Purchase Orders for approval. Separate, post and distribute event order sheets. Maintained service levels through transition from Starwood Hotels & Resorts to Preferred Hotels & Resorts.

BANQUET MANAGER

DAVIDSON HOTELS / L’ENFANT PLAZA HOTEL (2013)

Hire, schedule and train all banquet staff in a 372 guest room hotel with 18,566 sq ft of meeting space. Monitor staff performance and define performance requirements while developing action plans for achievement of goals. Supervise the set-up of function rooms to include placement of tables, chairs, staging, linens, silver, china and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set-up. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conference services, and engineering staffs, as well as the guest host to ensure timely execution of events. Attend meetings such as menu meeting, BEO meeting, and ops meeting. Order supplies and linens for functions and generate Purchase Orders for approval. Separate, post and distribute event order sheets.

Geoffery Leo – ***********@*****.*** - 202-***-****

BANQUET MANAGER

DAVIDSON HOTELS / DOUBLE TREE BY HILTON (2011 – 2013)

Hire, schedule and train all banquet staff in a 220 guest room hotel with 6,700 sq ft of meeting space. Monitor staff performance and define performance requirements while developing action plans for achievement of goals. Supervise the set-up of function rooms to include placement of tables, chairs, staging, linens, silver, china and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory and set-up. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conference services, and engineering staffs, as well as the guest host to ensure timely execution of events. Attend meetings such as menu meeting, BEO meeting, and ops meeting. Order supplies and linens for functions and generate Purchase Orders for approval. Separate, post and distribute event order sheets.

DIRECTOR OF FOOD AND BEVERAGE

DONOHOE HOSPITALITY / HOLIDAY INN GEORGETOWN (2002 - 2011)

Planned, directed and oversaw all hotel food-and-beverage operations, unsuring a consistent, quality product and customer experience. Led and supervised a staff of over 55 employees in food preparation, plating, and customer service. Trained, developed, coached, and mentored employees to perform at optimum capacity. Managed forecasting, budgeting, cost control, financial reporting, purchasing, and inventory control. Sourced vendors, negotiated with vendors, and maintained strong vendor relations.

Consistently met or exceeded stipulated goals and objectives, and increased revenues/profits by $2M

Maintained average GST score of 90/100, and drastically increased customer-retention rates by 63%

Developed and implemented new marketing and promotions programs that boosted overall revenue

Honored with an award for improving customer service without increasing food and beverage costs

Received award for equisite buffet presentations, and an award for outstanding wedding receptions

Devised and implemented policies, procedures, rules, regulations, directives, programs, and manuals

Maintained costs at 5% under budgeted projections and reduced labor, food and beverage expenses

Designed, developed, and priced menus; and created and implemented customized service programs

Managed key customer accounts, and won award for outstanding customer service and management

Devised and implemented creative incentive and other motivational programs that improved morale

Entrusted with planning, prioritizing, coordinating, and budgeting all capital-improvement projects

MANAGER / BANQUET MANAGER

(1994-2002)

Solicited banquet business, and coordinated and executed smooth and efficient banquets, ensuring compliance with all client specifications. Performed all positions in banquet operations to supervise, direct, and train all banquet personnel. Oversaw banquet set ups and break downs, and maintained cleanliness of all function rooms and pre-function banquet areas. Received and distributed meeting supplies per client specifications. Built and maintained strong client relations to maximize repeat business. Regained lost business by proactively meeting with former clients to reassure them of their importance

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